Ingredients

The following ingredients have 16 Servings
  • 4 cups shredded turkey
  • 3 cups enchilada sauce (gluten free - homemade or store-bought)
  • 1 15.25-ounce can corn, drained
  • 1 14.5-ounce can diced tomatoes, drained
  • Cooking spray
  • 26-30 small corn tortillas
  • 1 cup shredded cheddar cheese
  • Chopped cilantro or flat-leaf parsley for garnish (optional)

Instruction

  • Place shredded turkey, 1 1/2 cups enchilada sauce, corn, and diced tomatoes in a bowl. Mix thoroughly.
  • Spray two 9 × 13 pans with cooking spray.
  • Fill tortillas with about 2 generous tablespoons of filling, roll up, and place in pan. (You’ll need to have two enchiladas per horizontal row.) When you’ve used up half the tortillas, start on the second pan.
  • If you have leftover filling, add the remaining 1 1/2 cup enchilada sauce to it. Then pour half the sauce over one pan, then the remaining enchilada sauce over the other dish.
  • Lightly sprinkle each dish with the grated cheese.
  • Bake at 350 degrees F for about 20 minutes until edges are crispy. Garnish with chopped cilantro or parsley if you wish before serving.